Udon With Chicken And Vegetables
Warm up your day with this comforting and flavorful chicken noodle soup! A delicious homemade broth infused with dashi, soy sauce, and mirin envelops tender pieces of chicken and fresh spinach. Ladled over udon noodles and topped with a perfectly cooked egg, green onions, and a hint of chili powder, this soup is a satisfying bowl of comfort that is sure to please.
— Constant Cookbook
Ingredients
- 1/8 tsp. granulated dashi mixed with 1 cup hot water
- 1 Tbs. mirin
- 1 Tbs. dark soy sauce
- 1 tsp. sugar
- 1/2 tsp. cornstarch
- 1/8 tsp. freshly ground white pepper
- 3/4 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
- 3/4 tsp. granulated dashi mixed with 6 cups hot water
- 3 Tbs. dark soy sauce
- 2 Tbs. light soy sauce
- 2 Tbs. rice vinegar
- 1 Tbs. sugar
- 1/8 tsp. freshly ground white pepper
- 1 tsp. salt
- 1 lb. udon noodles or thick rice noodles
- 3 cups loosely packed spinach leaves, stemmed, cut into 2-inch strips, immersed in boiling water for 1 minute, drained and squeezed dry
- 4 eggs
- 4 green onions, white and light green portions, thinly sliced on the diagonal
- 1 tsp. chili powder
Instructions
- In a saucepan over high heat, combine the dashi, mirin, dark soy sauce, sugar, cornstarch and white pepper and bring to a boil. Add the chicken pieces, reduce the heat to medium and simmer, uncovered, until the chicken is opaque throughout, 10 to 12 minutes. Remove from the heat.
- To make the broth, in a large saucepan over medium-high heat, combine the dashi, dark and light soy sauces, vinegar, sugar and white pepper and bring to a boil. Reduce the heat to medium-low and simmer the broth for 5 minutes. Set aside and keep warm.
- Bring a saucepan three-fourths full of water to a boil over high heat. Stir in the salt. Add the noodles and cook until just tender, 2 to 3 minutes. Drain the noodles and divide among warmed bowls. Top each serving with one-fourth each of the warm chicken mixture and the spinach. Crack an egg into each bowl and gently pour the hot broth over the top. Garnish with the green onions and a dusting of chili powder. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Essentials of Asian Cooking,</i> by Farina Kingsley &amp; Thy Tran (Oxmoor House, 2009).
Yield
Serves 4.
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